"A New York-style steakhouse dry-aging USDA Prime beef in-house for 28 days, built around the Porterhouse for two — book it for a serious steak in BGC."
About Wolfgang's Steakhouse
Wolfgang's Steakhouse is the Manila outpost of the New York brand founded by Wolfgang Zwiener, who spent some forty years as head waiter at Brooklyn's legendary Peter Luger before opening his own room. The BGC restaurant sits at One Bonifacio High Street and follows the template exactly: USDA Prime Black Angus, dry-aged in-house, served in a clubby, wood-and-chandelier room built for a big, meat-led night.
It sits among the city's best beef. Compare the steak at Elbert's Steak Room, the New York-style Smith & Wollensky and the hotel grand-room Champagne Room, or browse the wider steakhouse picks.
The Kitchen
The kitchen does one thing and does it seriously: USDA Prime Black Angus beef, dry-aged in the restaurant's own ageing room for an average of 28 days, then broiled hard and finished with the house's sizzling butter. The signature is the Porterhouse for two, carved and plated at the table; the 600g dry-aged rib-eye is the connoisseur's pick. Classic sides — creamed spinach, German potatoes — and a famous bacon starter round it out.
It is a top-tier spend: the steaks-for-sharing run roughly ₱2,500 to 5,000, with the 600g rib-eye around ₱4,488, so it is built for an occasion or an expense account rather than a casual midweek dinner.
The Room
The room follows the New York Wolfgang's look — an alabaster chandelier, a mosaic-tiled ceiling, wood floors and chairs, softened with floor-to-ceiling windows and a little tropical greenery. It is clubby, masculine and built for groups and big plates, with the kind of brisk, professional service that suits a long, deal-making dinner. The energy is generous and convivial rather than hushed.
Not for
Not for vegetarians, light eaters or a tight budget — this is a big-portion, USDA Prime steakhouse where the signature cuts are sold for two and the bill climbs fast.
Frequently Asked
What is Wolfgang's Steakhouse known for?
New York-style USDA Prime Black Angus beef, dry-aged in-house for an average of 28 days; the signature is the Porterhouse for two, carved at the table, from a brand founded by 40-year Peter Luger veteran Wolfgang Zwiener.
What should I order at Wolfgang's Steakhouse?
The Porterhouse for two is the signature, and the 600g dry-aged rib-eye the connoisseur's cut; pair them with the house bacon starter, creamed spinach and German potatoes.
How much does Wolfgang's Steakhouse cost?
A top-tier spend: the dry-aged steaks for sharing run roughly ₱2,500 to 5,000, with the 600g rib-eye around ₱4,488, so it is built for an occasion.
Where is Wolfgang's Steakhouse in Manila?
At LG/F One Bonifacio High Street in Bonifacio Global City, Taguig — the Manila outpost of the New York steakhouse brand founded by Wolfgang Zwiener.
Does Wolfgang's Steakhouse dry-age its beef?
Yes. It dry-ages USDA Prime Black Angus beef in its own ageing room for an average of 28 days before broiling, which is the defining feature of the New York Wolfgang's style.
Reserve a Table
Reserve at Wolfgang's Steakhouse
Book via the Wolfgang's Steakhouse Philippines website; weekend evenings and larger tables go first.
Affiliate disclosure: Restaurants for Kings may earn a commission when you book through our reservation links, at no cost to you. Our scores are editorial and never paid for.
Practical Information
AddressLG/F One Bonifacio High Street, Bonifacio Global City, Taguig, Metro Manila
NeighbourhoodAt One Bonifacio High Street, in Bonifacio Global City (BGC)
CuisineSteakhouse
PriceUSDA Prime dry-aged steaks roughly ₱2,500–5,000 to share; a 600g rib-eye around ₱4,488
Dress CodeSmart casual
SeatingClubby dining room with private options; booking advised for groups
ReservationBooking advised, especially for weekend evenings and groups
